CORN OMELET
This classic corn omelet recipe offers a simple yet satisfying breakfast or brunch option. The combination of sweet corn, fluffy eggs, and a touch of cream creates a comforting and flavorful dish. This recipe is quick to prepare and perfect for a light meal, offering a delightful balance of textures and tastes.
Ingredients
- 1/2 cup Canned corn, finely chopped
- 1 each Egg yolk
- 1/8 teaspoon Salt (Quantity estimated (not specified in original recipe))
- 1/8 teaspoon Black pepper (Quantity estimated (not specified in original recipe))
- 2 tablespoons Heavy cream
- 1 each Egg white
- 1 tablespoon Butter (Quantity estimated (not specified in original recipe))
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Instructions
- 1Finely chop the canned corn (or use fresh corn cut from the cob). In a small bowl, whisk together the egg yolk, salt, pepper, and heavy cream until well combined.
- 2In a separate, clean bowl, beat the egg white until stiff peaks form.
- 3Gently fold the whipped egg white into the corn and yolk mixture just before cooking. Heat a non-stick skillet over medium heat and add the butter. Once the butter is melted and the pan is hot, pour in the egg mixture. Cook until nicely browned on the bottom, then carefully fold one half of the omelet over the other.
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